Industry shifts towards authentic global cuisines, better-for-you foods, continued interest in farm-to-table offerings and consumer demand for more variety has foodservice professionals choosing rice as an ideal menu solution. Key findings and insights from USA Rice’s research include:

Global/Ethnic Cuisines

• Finding: Operators report the top reason that rice is ideal for their menu is because it “fits with many global/ethnic cuisines.”
•  Insight/Implications: Rice is an ingredient that is central to over half of the world’s population’s diets, and is essential to delivering the authentic flavors of global cuisines.

As America diversifies and interest in ethnic cuisines grows, U.S. rice farmers continue to innovate and produce more varieties, including aromatic varieties such as jasmine and basmati, to meet demand.

Whole Grains

• Finding: Chefs/operators report their use of brown rice and wild rice blends have increased 15% in the past four years.
• nsight/Implications: Foodservice professionals are continually exploring how to effectively meet healthier menu mandates, new dietary guidelines and customers’ growing preference for better-for-you foods. Chefs and operators are using whole-grain rice to develop or enhance popular meals that are rich in flavor and texture and nutritionally balanced.

Versatility

• Finding: 73% of operators confirmed they are more likely to use more rice because it’s a good alternative to potatoes and other starches.
• Insight/Implications: Diners are demanding more variety and menu options to satisfy their unique tastes, food preferences and dietary needs. As a result, chefs will use more rice in place of other starches to cost-effectively create diverse ethnic menus and offer options beyond the standard fare including allergen- and gluten-free meals.

U.S. Grown vs. Imported

• Finding: A majority of chefs choose U.S.-grown rice to support U.S. farmers, the U.S. economy and for its quality and high safety standards.
• Insight/Implications: The farm-to-table movement has increased chefs’ and consumers’ awareness of how ingredients are grown and processed, resulting in a greater appreciation for local/U.S. ingredients. Chefs and operators are proudly showcasing their commitment to these ingredients with special call-outs on their menus and having servers mention farms and food origins when reviewing featured dishes with guests.

USA Rice considers research among chefs and operators one of its most important tools to gain industry insights. “Knowing why chefs and operators consider rice an essential ingredient on their menus is valuable information for our farmers and millers in assessing the evolving needs in the foodservice industry, and it helps USA Rice to better serve our foodservice partners in delivering useful product information, menu ideas and training tools,” says Judy Rusignuolo, director of national consumer education and foodservice marketing for the USA Rice Federation.

For more menu ideas, trends and rice information, visit www.MenuRice.com.

Photo caption: Colored rices are splashing across U.S. menus, evidenced by the recently released National Restaurant Association’s 2011 What’s Hot survey of chef-members of the American Culinary Federation. Dominating starches and side dishes? Rices in black and red. Indeed, red rice, a newcomer to the annual What’s Hot survey, is No. 3 among sides/starches and ranks 43rd overall among 226 items. Here, Colusari™ red rice—an heirloom whole-grain rice grown in California, exclusive to Indian Harvest—serves as the base for seared halibut. Photo credit: Rob Yuretich, www.goaskrob.com